Pages

Mattar Paneer with Dried Fenugreek Leaves

One of my very favorite Indian creations is the classic Punjabi dish, mattar paneer. Though I enjoy trying new dishes, I can never resist ordering the combination of melt-in-your-mouth paneer and peas smothered in a spicy tomato sauce when visiting an Indian restaurant. I'm always curious to try different versions, but I also tend to order it from restaurants I have visited before. This is why I like dining with three or four friends, because that way I get to sample other offerings from the menu. Indian cuisine is ideal for sharing.

When I saw this matar paneer with methi at Red Chillies, it occurred to me that I usually make this recipe with fresh mint that I have adapted from Yamuna Devi's Lord Krishnas Cuisine. That version is probably my favorite, as I have perfected it over the years, but considering how much I enjoy trying variants on a theme, I got to wondering why I always stick to the same recipe. Red Chillies provided the necessary inspiration to come up with something different.

Much like soup, mattar paneer tastes better a few hours after it's prepared, or even the next day, as a short sit allows the ingredients and spices to meld together. I always yield to temptation and help myself to a portion immediately. It's good right away too. Serve over a bed of rice, along with an Indian flatbread, for a very satisfying and filling meal.

In a mortar and pestle, make a paste of the ginger, garlic, ground coriander, turmeric, cayenne, paprika and water. Set aside.

In a large saucepan, heat the ghee, butter or oil over medium heat. When hot, toss in the cumin and mustard seeds and stir for 30 seconds or until the mustard seeds turn gray and begin to splutter and pop. Now add the onion and cook for 3 to 4 minutes or until translucent, stirring frequently. Add the chilies or jalapeños, stir once, then add the ginger and garlic spice paste. Stir for 1 minute.

Stir in the tomatoes, increase the heat slightly, and cook for 5 to 10 minutes, stirring occasionally, until the mixture is thickened. Reduce the heat, and add the paneer, peas, yogurt, garam masala, kasoori methi and parsley or coriander. Stir to combine and gently cook for another 5 minutes.

22 comments:

Thank you SO much for this incredible recipe! I've wanted to try fixing this dish for ages... Your recipe looks like the most scrumptious version I've seen so far, and your beautifully written directions make the process sound delightfully tempting! I know I shall be fixing this soon!

this is a dish I usually pass over in Indian restaurants but your version is tempting me to pay a visit to my local Indian minimart for paneer and fenugreek leaves to try it (and I guess the paprika is a hot one which would mean I might need to reduce the chillis)

Very appetizing! I would love a big bowl with some flatbread to dip in the sauce, yum! Your favorite version looks like it would be even creamier and richer due to the larger amount of paneer and yogurt.

Look for a firm paneer, available at Indian grocery stores or at a market that has an extensive selection of cheese. You can also sometimes find pre-fried cubes, though I usually just buy a firm block of paneer. You can then fry it yourself or just use as is. I've yet to make my own paneer, but I hear it's not too difficult and the instructions I've come across do sound pretty straight forward.

Lisa Rene;

Yes, the other version is richer, but very good :)

Red Chillies;

Thanks again for the inspiration. I highly recommend the recipe with the mint.

Thank you for this recipe Lisa, it is one of our favourite variations of Mattar Paneer and I've just posted about it on my new bloghttp://notfarfrom30.blogspot.co.uk/2013/11/paneer-and-peas-mattar-paneer.html

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.